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Sometimes I wish that Taco Tuesday could be Taco Everyday... My love of beans and salsa borders on being socially unacceptable. Growing up, Mom took Mexican pizza to get-togethers all the time, and I was a little shocked upon realizing how long it’s been since I had one. She made them with layers of tortillas, cheese and salsa, which was my original plan here until I kind of went filling-crazy. The glory of Mexican pizza, though, is that you can fill it with an array of ingredients, so use this recipe as a guide and go nuts.

-Set your oven broiler to high. -Cut the red pepper into 4-5 large pieces, discarding the top and seeds, and arrange skin-up on a foil-covered baking sheet or stoneware. -Broil for 10-15 min or until the pepper’s skin has begun to blacken and bubble. -Remove from the oven and wrap in the foil underneath. -Set oven to 400 F. -Drain and rinse the black beans and gently combine in a medium bowl with the refried beans, cumin, chili powder, salt and pepper. -Chop the jalapeño and onion and combine in a separate bowl with the corn and optional seitan. -Remove the pepper pieces from the foil, peel and discard the skin, chop, then add to the other veggies. -Place one tortilla in the bottom of a 9” pie pan and spread about a quarter of the bean mixture evenly on top, sprinkling with nutritional yeast before adding a quarter of the veggies and a thin layer of cheese shreds. Repeat until you run out of filling and put a final tortilla on top. -Cover with a piece of foil and bake for 15 minutes, then remove the foil and bake for an additional 5-10 minutes until the top is crisp and begins to brown around the edges. -Remove from the oven and let cool for a few minutes before serving.